MAHALABIA (MIDDLE EASTERN-STYLE MILK PUDDING)
This was a favorite of mine during Ramadan! Serve pudding on small plates with chopped nuts on the top.
Provided by Amel
Categories Desserts Custards and Pudding Recipes
Time 2h25m
Yield 6
Number Of Ingredients 7
Steps:
- Combine milk and sugar together in a saucepan; bring to a boil.
- Whisk water and cornstarch together in a bowl until smooth; stir into boiling milk. Cook milk mixture over medium heat until thickened to the consistency of cake batter, 15 to 20 minutes. Remove saucepan from heat and stir cream, rose water, and cardamom into milk mixture.
- Refrigerate milk mixture until completely cooled, 2 to 4 hours.
Nutrition Facts : Calories 326.2 calories, Carbohydrate 39.3 g, Cholesterol 64.1 mg, Fat 17.1 g, Fiber 0.2 g, Protein 4.9 g, SaturatedFat 10.7 g, Sodium 67 mg, Sugar 30.7 g
MAHALABIA (EGYPTIAN MILK PUDDING)
Mahalabia is a popular dessert in Egypt and other Middle Eastern countries. This rich version features both milk and heavy cream.
Provided by Olaahmed
Categories World Cuisine Recipes African North African Egyptian
Time 1h50m
Yield 4
Number Of Ingredients 6
Steps:
- Combine milk, cream, sugar, vanilla sugar, and cornstarch in a saucepan and whisk until well combined. Slowly bring to a boil over medium heat and cook, stirring constantly, until thickened and mixture coats the back of a spoon, 10 to 15 minutes. Remove from heat.
- Pour pudding into 4 dessert bowls and allow to cool to room temperature, about 30 minutes. Refrigerate until chilled, 1 more hour. Sprinkle with cinnamon to serve.
Nutrition Facts : Calories 321.2 calories, Carbohydrate 21.4 g, Cholesterol 91.3 mg, Fat 24.4 g, Fiber 0.1 g, Protein 5.3 g, SaturatedFat 15.2 g, Sodium 72.9 mg, Sugar 15.1 g
MAHALABIA - A MIDDLE EASTERN DESSERT
Mahalabia recipe, quick and easy, chilled, make ahead Middle Eastern milk pudding, flavoured with rose water or orange blossom water.
Provided by Azlin Bloor
Categories Dessert
Time 15m
Number Of Ingredients 8
Steps:
- Make a paste with the cornflour and about 3 Tbsp of the fresh milk.
- Combine this cornflour paste, both types of milk and the sugar in a heavy based saucepan or milk pan and stir to mix.
- Bring to a simmer on medium heat, stirring stirring it occasionally. After about 5 minutes, you'll notice the milk mixture begin to thicken slowly.
- Lower the heat down slightly to medium-low and continue cooking and stirring for another 5 minutes until the mahalabia resembles thick custard. Now you need to be careful here as the milk can catch if your heat is not low enough, or if the pan doesn't have a thick enough base. You don't want burnt milk or bits in your mahalabia! Just in case, do not scrape the bottom of the pan as you are stirring.
- When the mahalabia is as thick as custard, take it off the heat and add the rose/orange water (whatever you're using) and crushed cardamom seeds and stir.
- Pour into your chosen serving dishes or cups.
- Place in the fridge to cool for at least 4 hours. It will thicken when cold.If you are going to chill it overnight, cover the cups/dishes with cling film or saucers to prevent the Mahalabia from absorbing any smells but also to stop the surface from becoming dry.
- To serve, drizzle the rose syrup over it (if using) and sprinkle with nuts.
Nutrition Facts : Calories 207 kcal, Fat 6 g, Sodium 96.3 mg, Cholesterol 23.2 mg, Carbohydrate 32.6 g, Protein 6.3 g, Sugar 28.1 g, ServingSize 1 serving
EGYPTIAN MILK PUDDING (MIHALLABIYA)
This sounds very interesting indeed. I have no idea how long it would take to grind rice and I wonder if rice flour wouldn't work?. I'm guessing at the time required. Posted for Zaar World TourIII. *Update Aug 31 '09: those who know say that rice flour will not work here. You'll need ground rice to make this recipe come out right. I have also lowered the sugar content.Thanks you ladies for the insight :D
Provided by Annacia
Categories Dessert
Time 11m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Add ground rice to 1 cup of milk.
- Dissolve sugar in the remaining milk and bring to a boil.
- Add the rice-milk mixture, lower heat, and cook-stirring occasionally-until the pudding thickens like thin custard.
- Remove from flame, stir in the rosewater, and pour into a shallow serving dish. Sprinkle top with nuts.
Nutrition Facts : Calories 205.4, Fat 8.9, SaturatedFat 4.5, Cholesterol 25.6, Sodium 117.8, Carbohydrate 24.7, Fiber 0.5, Sugar 8.1, Protein 7.3
MUHALLABIA, LEBANESE ALMOND CREAM PUDDING
I have never made this recipe. I posted it in answer to a request. Please post a review if you try it.
Provided by Bergy
Categories Dessert
Time 25m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Blend ground rice in a 1/4 cup of milk.
- Bring remainder of milk to a boil and blend in the ground rice mixture, salt & sugar.
- Stir constantly until the mixture bubbles gently (medium high heat).
- Simmer for 5 minutes, stir frequently lower heat if necessary so the mixture cooks slowly Add ground almonds and blend until smooth.
- Add rose water.
- Remove from heat and stir occasionally until the mixture cools slightly.
- Pour into a serving bowl and garnish with nuts (optional).
Nutrition Facts : Calories 202.7, Fat 10.4, SaturatedFat 3.2, Cholesterol 17.1, Sodium 85.8, Carbohydrate 21.9, Fiber 1.6, Sugar 8.8, Protein 6.9
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